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Green Bean and Potato Salad is a delightful and refreshing dish that’s perfect for picnics, barbecues, or as a side dish for any meal. Here’s a simple yet delicious recipe to get you started:
Ingredients:
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1 pound fresh green beans, trimmed and cut into 1-inch pieces
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1.5 pounds small red potatoes, quartered
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1/4 cup red onion, finely chopped
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1/4 cup fresh parsley, chopped
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2 tablespoons olive oil
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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1 clove garlic, minced
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Salt and pepper to taste
Instructions:
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Place the quartered potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 10-12 minutes. Drain and set aside to cool.
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In a separate pot of boiling water, blanch the green beans for about 3-4 minutes until they are tender-crisp. Drain and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
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In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
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In a large bowl, combine the cooled potatoes, green beans, red onion, and parsley. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
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Refrigerate the salad for at least 30 minutes to allow the flavours to meld. Serve chilled and enjoy!
Related
Green Bean And Potato Salad
Looking for a tasty side? Try our Green Bean and Potato Salad recipe! It's simple, healthy, and sure to impress at your next gathering.
Ingredients
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1.5 pounds small red potatoes, quartered
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Place the quartered potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 10-12 minutes. Drain and set aside to cool.
- In a separate pot of boiling water, blanch the green beans for about 3-4 minutes until they are tender-crisp. Drain and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
- In a large bowl, combine the cooled potatoes, green beans, red onion, and parsley. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Refrigerate the salad for at least 30 minutes to allow the flavours to meld. Serve chilled and enjoy!
